AB and J Muffins

Using almond butter instead of peanut, these AB and J muffins offer the same flavor as the classic sandwich but in a gluten-free, dairy-free snack.

By The LTH Nutrition Team

Makes 10 servings
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

3 tbs. flaxseed
6 tbs. water
2 overripe bananas, mashed
1 cup almond butter
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. vanilla extract
1 tbs. stevia (optional)
1/2 cup raspberries

Directions

STEP 1

Preheat the oven to 375 degrees F. Grease a muffin tin with cooking spray.

STEP 2

Combine the flaxseeds and water in small bowl and let sit for five minutes. Meanwhile, combine the bananas, almond butter, sea salt, baking soda, vanilla extract, and stevia (if desired) in medium bowl and stir to combine. Fold in the flaxseed mixture and raspberries.

STEP 3

Fill each muffin cup until it's halfway full. Bake for about 13 to 15 minutes, until the edges are brown.

STEP 4

Let cool for 10 minutes. Store in an airtight container for up to one week.